Plant Based Nachos with Picadillo

A vegan alternative to standard, mince nachos


230g Tio Pablo Fiesta Totopitos

55g Tio Pablo Picadillo

400g tin diced tomatoes

¼ cup corn kernels

1 tomato, diced

¾ cup chopped iceberg lettuce

½ red onion, sliced

1-2 radishes, diced

3-4 Tbl Tio Pablo Salsa Ranchera

2 Tbl La Morena Sliced Nacho Jalapeños


In a saucepan, add the tinned tomatoes with the Picadillo and stir through.  Let sit for about 5 minutes and then warm.  Stir again and set aside.

Place the Totopitos onto a large plate.  Spoon atop the Picadillo mix and sprinkle on remaining fresh toppings.  Add spoonfuls of Salsa Ranchera and Nacho Jalapenos to top.  Serves 2-3

Products used in this recipe